Concepedia

A.K.L. Oppermann

AO

Statistics

Publications

5

Citations

322

H-Index

5

Active since

2015

Affiliations

Wageningen University & Research(Current)

A.K.L. Oppermann is an author at Wageningen University & Research specializing in emulsions, emulsion formulation, and colloid science.

Publications per year

2015–2018

5

Publications

5

Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences

A.K.L. Oppermann, Cees de Graaf, Elke Scholten et al. · Food Quality and Preference · 2016 · 91 citations

Agriculture, Food Science, Food Processing +15

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

A.K.L. Oppermann, M. Renssen, Anna Schuch et al. · Food Hydrocolloids · 2015 · 89 citations

Engineering, Materials Engineering, Materials Science +14

Effect of outer water phase composition on oil droplet size and yield of (w 1 /o/w 2 ) double emulsions

A.K.L. Oppermann, J.M.E. Noppers, Markus Stieger et al. · Food Research International · 2018 · 51 citations

Engineering, Chemical Engineering, Colloid Science +14

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase

A.K.L. Oppermann, Betina Piqueras‐Fiszman, C. de Graaf et al. · Food Research International · 2016 · 46 citations

Agriculture, Chemical Engineering, Food Science +16

Influence of double (w<sub>1</sub>/o/w<sub>2</sub>) emulsion composition on lubrication properties

A.K.L. Oppermann, L. C. Verkaaik, Markus Stieger et al. · Food & Function · 2016 · 45 citations · Full text

Engineering, Materials Engineering, Materials Science +15

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